Japanese Cheesecake
Meringue
- 5
egg whites
- 0.25
tsp
cream of tartar or lemon juice or vinegar
- 50
g
sugar
Cake Batter
- 5
egg yolks
- 220
g
cream cheese (plain)
- 55
g
butter
- 125
ml
milk
- 50
g
sugar
- 15
g
corn starch
- 30
g
flour (1)
- 50
g
fruit (optional) (2)
- 50
g
whipped cream (optional)
- Combine butter, cream chese and 50g sguar in a pot and heat up while stirring until butter is fully melted
- Remove from heat and carefully stir in egg yolks
- Mix in flour and corn starch until smooth
- Stir in milk and mix until smooth batter is formed
- In a separate bowl, beat egg whites
- Once the egg whites are foamy, slowly add cream of tartar, then sugar
- Continue beating egg whites until fully hardened
- Preheat oven to 180C upper/lower, and place a bowl of water in the oven
- Slowly add 2-3 Tbsp of the beaten egg whites into the batter and fold in
- Repeat 2-3 more times
- Carefully pour the batter into the rest of the egg whites and carefully fold in (3)
- Line baking pans with baking paper and pour in the batter
- Bake for 25min (4)
- Open the oven door for about 10s and reduce the temperature to 130C and continue baking for 45min (5)
- Leave the cake in the oven for about 10min after turning off the oven
- Place a baking paper on top of the cake and a plate on top of the paper, flip over
- Carefully remove the baking pan and remove the baking paper in the pan
- Place another plate on top of the cake and flip again
- Decorate with fruit and whipped cream
Notes
Optionally add toppings such as strawberries or other fruit, powdered sugar, matcha powder
(1) instead of wheat flour, rice flour or mochiko also works
(2) Strawberries work the best, other berries are also good
(3) Do not overmix, otherwise the cake will not rise.
Do not undermix, otherwise the egg whites will float at the top
(4) If the dough isn't rising, the temperature is too low.
Increase the temperature by a few degrees and continue baking until it rises
(5) If the cake cracks open, the temperature is too high, reduce by 5-10C
